Coconut Cookies

Coconut Cookies

Coconut Cookies



Total time



We are totally nutty for coconut cookies, and all things coconut. Natural corn flake crumbs are easy to find in health food stores, and give the coconut cookies their delightful gritty texture and funky flavour. The lemon zest is a must here, and will complement the coconut cookies beautifully. No problem making these coconut cookies gluten-free, they will be every bit as good as cookies made with regular flour.


  • 1 cup sugar

  • 1 cup coconut oil…

  • …or 1 cup natural margarine spread

  • 2 eggs

  • 3/4 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 2 tablespoons lemon zest

  • 1 1/2 cups flour: all-purpose, whole wheat pastry, or spelt (gluten-free: use any GF flour)

  • 1 1/2 cups natural corn flake crumbs

  • 2 cups unsweetened grated coconut

  • 1/2 cup chopped pecans, optional


  • Preheat the oven to 170°C.
  • In a food processor, cream the sugar and margarine until fluffy and lemon-coloured.
  • Add the eggs and cream again until fluffy.
  • Add the baking powder, baking soda and lemon zest, and pulse 2-3 times until just combined.
  • Add the flour gradually and pulse each time only until just combined.
  • Transfer to a bowl and add all remaining ingredients, combining thoroughly by hand.
  • Form walnut-size balls and flatten them with your hand onto a cookie sheet lined with parchment paper.
  • Bake 25 minutes.
  • If they haven’t crisped once they cooled, return them to the oven for just 2 to 3 minutes longer.
  • Store at room temperature in an airtight cookie tin.
  • Makes about 3 dozen.


  • Variations: 

    You might want to try some variations on the strudel filling, such as half pear or half apple instead of all apples, or use dried cranberries, almonds, and ground ginger instead of raisins, walnuts, and cinnamon. If you decide to make the strudel with pitted fruit such as plums or peaches, add 3 tablespoons cornstarch to the filling to absorb the extra moisture.

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